Portobello mushroom melts

15 minutes

serves 4

Easy

The best stuffed mushroom recipe. Quick and easy way to make a satisfying meal on toast. Fill the biggest mushrooms you can find, field or Portobello are good, with mozzarella cheese, pesto and pine nuts. Grill until the cheese is bubbling then serve on thick toasted slices of ciabatta.

Ingredients

large portobello mushrooms 8

olive oil

pesto 2-3 tbsp,
fresh or from a jar

mozzarella 1 ball

pine nuts 2 tbsp

ciabatta 8 slices

Method

Step 1

Put the mushrooms in a lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted. Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.